Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 large egg (for filling)
1 teaspoon vanilla extract (for filling)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Step 3: In a large bowl, combine the pumpkin puree, vegetable oil, sugars, eggs, and vanilla. Mix until smooth.
Step 4: Gradually stir the dry ingredients into the wet pumpkin mixture until just combined. Do not overmix.
Step 5: In a separate small bowl, beat the softened cream cheese, extra sugar, egg, and vanilla until creamy and lump-free.
Step 6: Pour about two-thirds of the pumpkin batter into the prepared loaf pan.
Step 7: Spread the cream cheese mixture evenly over the pumpkin batter, then top with the remaining pumpkin batter.
Step 8: Use a knife to gently swirl the layers together in a figure-eight motion.
Step 9: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cream cheese swirl pumpkin bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure all ingredients are at room temperature for the best texture. Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cream cheese swirl pumpkin bread, pumpkin bread, fall recipes, cheesecake pumpkin bread, autumn baking
